Catfish Dinner

Name: Catfish Dinner
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters minced bell pepper; 113 grams (1 stick) butter; 473 milliliters buttermilk; 4 fillets catfish fillets; 2 ribs celery, minced; 473 milliliters cooked grits or polenta, for serving; 237 milliliters cornmeal; 454 grams Louisiana crawfish tails; 2 eggs, beaten for egg wash; 59 milliliters all-purpose flour; 237 milliliters all-purpose flour; 2 Tbsps minced garlic; 4 servings Chopped green onions or chives, for garnish; 4 servings Salt and ground pepper; 473 milliliters heavy cream; 118 milliliters minced red onion; 2 teaspoons seafood seasoning, such as Old Bay; 4 servings Vegetable oil, for frying

Catfish Dinner is a pescatarian main course. One portion of this dish contains roughly 50g of protein, 83g of fat, and a total of 1299 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of bell pepper, celery, cornmeal, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.

Ingredients you will need

Buttermilk

Catfish

Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Buttermilk

Cornmeal

Marinade

Catfish

All Purpose Flour

Egg

Remove from the fryer and allow to drain any excess oil on a plate with paper towels.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.

Ingredients you will need

Seafood Seasoning

Peppers

Butter

Celery

Garlic

Onion

All Purpose Flour

Sauce

Equipment you will use

Sauce Pan

Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.

Ingredients you will need

Crawfish

Cream

Equipment you will use

Whisk

To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives.

Ingredients you will need

Green Onions

Crawfish

Grits

Chives

Sauce

Fish

Equipment

Paper Towels

Sauce Pan

Whisk

Ingredients

Servings:

118milliliters

minced bell pepper 113grams

(1 stick) butter 473milliliters

buttermilk 4fillets

catfish fillets 2ribs

celery, minced 473milliliters

cooked grits or polenta, for serving 237milliliters

cornmeal 454grams

Louisiana crawfish tails 2

eggs, beaten for egg wash 59milliliters

all-purpose flour 237milliliters

all-purpose flour 2Tbsps

minced garlic 4servings

Chopped green onions or chives, for garnish 4servings

Salt and ground pepper 473milliliters

heavy cream 118milliliters

minced red onion 2teaspoons

seafood seasoning, such as Old Bay 4servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.